2022
DOI: 10.1016/j.aca.2022.339616
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A method to identify and quantify the complete peptide composition in protein hydrolysates

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Cited by 19 publications
(9 citation statements)
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“…These factors illustrate why more hydrophobic peptides might generally have a better ionization efficiency in gradient RP-HPLC. Other studies have found a direct empirical correlation between ionization efficiency and retention times, corroborating these findings [50,52,53].…”
Section: Resultssupporting
confidence: 79%
See 1 more Smart Citation
“…These factors illustrate why more hydrophobic peptides might generally have a better ionization efficiency in gradient RP-HPLC. Other studies have found a direct empirical correlation between ionization efficiency and retention times, corroborating these findings [50,52,53].…”
Section: Resultssupporting
confidence: 79%
“…These factors illustrate why more hydrophobic peptides might generally have a better ionization efficiency in gradient RP-HPLC. Other studies have found a direct empirical correlation between ionization efficiency and retention times, corroborating these findings [50,52,53]. found that in complex mixtures, there is a weak non-linear relationship between ionization efficiency and hydrophobicity, which they argue might be linear in a simpler mixture [58].…”
Section: Representative Model 1: Bulky Hydrophobic and Aromatic Amino...supporting
confidence: 54%
“…The hypothesis is further corroborated by previous studies, where a positive correlation between ionization efficiency and retention times was empirically demonstrated. [38][39][40]. Nevertheless, hydrophobic stretches have also been linked with difficulty of synthesis [41], which would result in deletion isoforms of the intended peptide, and thus lower abundance and ultimately response in an intended equimolar synthetic peptide library.…”
Section: Representative Model 2: Aromatic Aas Followed By a Hydrophob...mentioning
confidence: 99%
“…Peptidomic or proteomic approaches are involved in diverse areas of food analyses, concerning issues such as the authenticity and origin of food products, changes taking place during food processing or storage [189][190][191], analysis of food protein hydrolysates [192], the biological activity of peptides contained in foods (milk, eggs) or raw materials [193][194][195][196] or factors influencing proteolysis of human milk proteins [197].…”
Section: Food Analysismentioning
confidence: 99%